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Oven-Baked French Dip Sliders - Easy, Cozy, and Crowd-Pleasing

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 12 slider rolls (Hawaiian-style or soft dinner rolls)
  • 1 pound thinly sliced roast beef (deli-style or leftover roast)
  • 8–10 slices provolone (or Swiss, mozzarella, or a combo)
  • 3 tablespoons unsalted butter, melted (for brushing)
  • 1 tablespoon Dijon mustard (for the butter glaze)
  • 1 teaspoon Worcestershire sauce (for the butter glaze)
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • Pinch of kosher salt and black pepper
  • 1 tablespoon sesame seeds or poppy seeds (optional topping)
  • For the au jus:
  • 2 cups low-sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon soy sauce (optional but boosts savoriness)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon Dijon mustard
  • 1 teaspoon balsamic vinegar or a splash of red wine (optional, for depth)
  • Salt and pepper to taste

Method
 

  1. Prep the pan: Preheat your oven to 350°F (175°C). Line a 9x13-inch baking dish with parchment or lightly grease it.
  2. Build the base: Slice the slider rolls horizontally as one slab. Place the bottom slab in the baking dish.
  3. Layer the cheese: Lay half the provolone slices on the rolls, covering edge to edge. This creates a barrier that keeps the bread from getting soggy.
  4. Add the beef: Pile on the roast beef evenly. Don’t worry about it looking perfect—just spread it so every slider has a generous amount.
  5. Top with more cheese: Add the remaining provolone slices.
  6. Cap with rolls: Place the top slab of rolls over the cheese.
  7. Make the butter glaze: In a small bowl, mix melted butter, Dijon, Worcestershire, onion powder, garlic powder, and a pinch of salt and pepper. Brush evenly over the tops of the rolls. Sprinkle with sesame or poppy seeds if using.
  8. Cover and bake: Cover the dish tightly with foil and bake for 15 minutes.
  9. Uncover and finish: Remove the foil and bake another 8–10 minutes, until the tops are golden and the cheese is melted.
  10. Make the au jus while they bake: In a small saucepan, combine beef broth, Worcestershire, soy sauce, garlic powder, onion powder, Dijon, and balsamic or wine if using. Simmer 5–7 minutes to reduce slightly. Taste and season with salt and pepper.
  11. Slice and serve: Let the sliders rest for 3–5 minutes, then cut along the roll lines. Serve warm with small bowls of au jus for dipping.